עברית
Lamb Casserole – Recipe from Amir Oppenheimer from the Adelina Chef Restaurant
Ingredients:
- 1 kg of lamb shank cut into 3 cm cubes
- 4 chopped onion heads
- 5 cloves of crushed garlic
- 8 peeled tomatoes cut into cubes
- 700 ml lamb/beef stock (highly recommended) or water
- 50 g cranberries
- 50 g white raisins
- Spices: a tablespoon of chopped fresh ginger, 4 pods of cardamom, a teaspoon of ground dried coriander, 1 chili, a tablespoon of red curry paste, and a tablespoon of salt (or to your taste).
Preparation:
- Close the meat cubes over high heat with a little vegetable oil, remove the mince from the pot and in the same saucepan lightly marinate the chopped onion, add the crushed garlic, ginger, red curry paste and mix well until the ginger dissolves in the onion.
Add the sliced tomatoes to the onion and mix well, add the lamb / beef stock or the water, cranberries, raisins and the spices (except the salt) bring to a boil and add the meat cubes and salt, cover the pot and cook over very low heat until tender meat.
• Boiled chickpeas can be added at the end of cooking.
